Dairy-free carrot cake

Hardly a dieter’s cake - the 5 eggs probably make up for any points you gain by not having dairy, but light nonetheless.
February 12, 2010/by Manuela

Fruit Bavaroise

This is a great summer dessert which is light, fruity, fresh and refreshing!
January 8, 2011/by Riccardo

Rustic Focaccia

An easy but unusual focaccia recipe which makes a rustic-textured, half wholewheat bread. Ideal to eat with cheeses and salad.
February 4, 2010/by Shilpa

Pasta with broccoli

This is a quick, healthy and tasty dish originally from southern Italy which has many possible variations (some add anchovies, some boil the broccoli in the pasta water etc).
February 13, 2011/by Riccardo

Zuppa inglese

This dessert often gets translated as “trifle”. It is a layered dessert like trifle, but is as far as one can get from the jelly and sherry of British offerings.
January 2, 2010/by Shilpa

Small Onions in a Balsamic Vinegar Reduction

Your guests will be fighting over these tangy onions! Remember to provide plenty of bread to mop up the delicious caramelized sauce coating them. At our cooking school in Tuscany, this side dish is one of the biggest hits!
March 11, 2010/by Manuela

Zucchini (courgette) and ricotta sauce

The pungency of the garlic and fresh flavor of the basil make this a delicious sauce. The zucchini that we use on our cooking courses in Tuscany are small and light green skinned.
September 12, 2012/by Riccardo

Fresh Egg Pasta

Many people who come to our cooking school in Italy feel intimidated by the idea of making pasta from scratch. Once they see how easy and enjoyable it is, they become hooked! Put some music on in your kitchen, and take your time.
February 27, 2010/by Shilpa

Pasta and chickpea soup

This dish is lighter than it sounds, but is satisfying enough to have as a one-course meal with bread to dip into the bowl. It is a hit on our cooking courses in Italy, particularly the vegetarian ones.
November 2, 2010/by Shilpa

Bonet ~ Caramel, coffee and amaretto dessert

The Bonet (perhaps the name comes from a word for "hat"?) is a traditional dessert from the Piedmont area. There are records of this dish which date back to the noble banquets of the 13th century. Enjoy!
November 18, 2012/by Shilpa

Salsa Verde Canapés

Crostini are little appetizers that you can invent yourself depending on what’s in season and what you have in the house. Salsa verde is a tangy herby sauce often served to accompany boiled meats, but delicious in its own right.
April 25, 2010/by Tina

Tuscan vegetable and bread soup

This soup, like many others, actually improves if left for a day or so. We make a large batch and have it in varied ways - without the bread soaked into it but served on top of hot toast rubbed with raw garlic or with the bread and served at room temperature.
October 25, 2010/by Tina
Keeping sharing simple...